If you’re planning to spread newspapers and boil crawfish this Easter weekend, you may want to act fast.
According to Laney King, demand is expected to surge, and vendors could sell out quickly.
“If you want crawfish on the table next weekend, you should reserve your sacks now,” King said. “We expect a lot of places to sell out.”
Right now, a sack of live crawfish is averaging about $3.50 per pound, putting the total cost around $125 per sack. That’s slightly higher than in years past, when prices typically hovered closer to the mid $2 range.
For those who prefer to skip the boil and go straight to eating, prepared crawfish is also available — at a higher price.
“Boiled crawfish is going for about $6.25 a pound,” King said.
The timing, however, couldn’t be better when it comes to quality.
“We’re in peak season right now — late March through May — when crawfish are at their best size and the juiciest,” she said.
Despite a winter that brought everything from rain to rare freezing temperatures, the crawfish season has remained strong.
“The mudbugs held on,” King said. “We’re still seeing a really robust season.”
With peak flavor and high demand aligning just ahead of Easter, experts say planning ahead could make the difference between a full boil and missing out.
